Quick Description
These Carrot Cake Cottage Cheese Breakfast Cookies are the perfect combination of protein, fiber, and sweetness. Packed with grated carrots, honey, walnuts, and cottage cheese, these cookies have all the warm flavors of carrot cake with the added benefits of a high-protein, nutritious breakfast. Perfect for busy mornings, after-school snacks, or a quick pick-me-up, they’re a delicious and healthy treat!
Servings & Timing
Serves: 12 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~20 minutes
Ingredients List
- 1 cup cottage cheese
- 1 cup grated carrots
- ½ cup rolled oats
- ½ cup almond flour
- ¼ cup honey
- ¼ cup walnuts, chopped
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup raisins
Instructions
1. Preheat & Prepare Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Mix Wet Ingredients
- In a large bowl, combine cottage cheese, honey, and vanilla extract.
- Stir until smooth and well-mixed.
3. Add Dry Ingredients
- Add grated carrots, oats, almond flour, cinnamon, baking powder, salt, and raisins to the wet mixture.
- Stir until everything is fully combined into a thick cookie dough.
4. Fold in Walnuts
- Gently fold in the chopped walnuts.
5. Scoop & Shape
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet.
- Flatten each cookie slightly with the back of the spoon for an even bake.
6. Bake
- Bake for 12–15 minutes or until golden brown around the edges and set in the center.
7. Cool & Serve
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container.
Nutrition (per cookie, approx.)
- Calories: 120–150
- Protein: 5–7g
- Carbs: 15–18g
- Fat: 7–9g
- Fiber: 2–3g
(Nutrition may vary based on ingredients used)
Benefits
- High-Protein: Cottage cheese + oats provide a protein-packed base.
- Naturally Sweetened: Honey adds sweetness without refined sugar.
- Nutritious: Full of carrots, walnuts, and oats for fiber, healthy fats, and vitamins.
- Quick & Easy: Ready in just 20 minutes — perfect for busy mornings or snacks.
- Kid-Friendly: These cookies are a hit with kids, making them a great addition to any lunchbox or snack time.
Additional Notes
- Carrot Tip: Grate the carrots finely for a smoother texture in the cookies.
- Texture Tip: Almond flour gives these cookies a slightly chewy texture. You can substitute with regular flour if desired.
- Sweetener: For a sugar-free option, use a sugar-free maple syrup or a low-carb sweetener like stevia.
- Add-ins: Add chopped pecans or a sprinkle of chia seeds for extra nutrition.
Dietary Info
- High-Protein: Yes
- Low-Carb Option: Yes (with almond flour)
- Gluten-Free: Yes (if using gluten-free oats and almond flour)
- Vegetarian: Yes
- Dairy-Free Option: Use dairy-free cottage cheese and sweetener
Brief Introduction
These Carrot Cake Cottage Cheese Breakfast Cookies are a healthy and delicious breakfast or snack that packs a punch of protein, fiber, and vitamins. By blending cottage cheese with oats, almond flour, and sweet honey, they’re an indulgent treat without the guilt. These cookies are perfect for busy mornings or as a quick snack throughout the day.
Step-by-Step Cooking Guide
- Preheat oven and prepare a baking sheet.
- Mix wet ingredients: Stir together cottage cheese, honey, and vanilla.
- Add dry ingredients: Mix in grated carrots, oats, almond flour, cinnamon, baking powder, raisins.
- Fold in walnuts: Gently mix in the chopped walnuts.
- Scoop and bake: Form cookies and bake for 12–15 minutes.
- Cool and enjoy: Let cool before serving.
Ingredient Details & Substitutions
- Cottage Cheese: Use full-fat for a creamier texture; low-fat works too.
- Oats: Rolled oats provide a chewy texture, but you can use quick oats for a finer texture.
- Almond Flour: Helps make the cookies gluten-free; oat flour or coconut flour can be used instead.
- Honey: Use maple syrup for a different flavor, or stevia for a low-sugar option.
- Walnuts: Optional, but they add great crunch and healthy fats. Replace with seeds if nut-free.
Recipe Variations & Serving Suggestions
Carrot Zucchini Muffin Cookies
Add ½ cup shredded zucchini for extra veggies and moisture.
Spiced Carrot Cake Cookies
Add a pinch of nutmeg or cloves for a deeper flavor.
Chocolate Chip Carrot Cookies
Add ¼ cup dark chocolate chips for a dessert-inspired version.
Serving Ideas
- Serve with a cup of hot tea or coffee for breakfast.
- Enjoy with a dollop of Greek yogurt for extra protein.
- Pack in lunchboxes for a quick snack on-the-go.
Storage & Make-Ahead
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months. Wrap cookies individually for easy access.
- Reheat: Warm in the microwave for 10–15 seconds to enjoy that fresh-baked feel.
FAQs
Can I use something other than almond flour?
Yes, you can use oat flour or even whole wheat flour if you prefer.
Why are my cookies too soft?
You might need to bake them a little longer or refrigerate the dough for 10 minutes before baking for a firmer texture.
Can I add other spices?
Yes, nutmeg, ginger, or allspice can add extra warmth to the cookies.
Can I make these vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flax meal + 3 tbsp water per egg) and use dairy-free cottage cheese.
Optional Personal Story
These Carrot Cake Cottage Cheese Breakfast Cookies quickly became a family favorite after I made them one morning to use up extra carrots. I wanted a high-protein snack that was satisfying and sweet, and they’ve been a staple ever since. My kids love them, and I love how easy they are to make!
